It’s that time at night when a bowl of ice cream sounds oh so delicious. But wait, you don’t have ice cream, you have something better…Baked Oatmeal Cupcakes!
This is a recipe, adapted from a recipe, adapted from a recipe once removed from Martha Stewart – you get the idea. They are mostly allergen free (depending on add-ins).
Baked Oatmeal Cupcakes
(makes 25-30 cupcakes – 110 calories each)
- 5 cups rolled oats
- 1 tsp salt
- 2 cups applesauce
- 1/4 cup plus 1 Tbsp liquid sweetener. Agave, maple syrup, or organic honey (why organic? because I get it from my step mom and it is delicious!)
- 2 1/3 cups water
- 1 Tbsp vanilla
- 1/4 cup plus 1 Tbsp oil. Coconut is my oil of choice for these.
- 1/2 package chocolate chips. I use Bittersweet Ghiradelli (60% Cacao) chips. Very chocolately taste, peanut/nut free, and lower calories than some others.
Preheat oven to 380 degrees and line cupcake pan. In a large mixing bowl, combine oats and salt. In a separate bowl, combine everything else, except the chocolate chips. Mix wet into dry. It will be very watery. Scoop into cupcake liners, filling about 2/3 (max) full. Bake for 21 minutes.
The original recipe called for bananas in place of the applesauce and I’m sure you could add in cinnamon, coconuts, raisins, nuts. Whatever you have on hand. They taste pretty good out of the oven, but even better chilled.